Scrambled Egg Burritos

September 9, 2016


Makes: 4 servings

Active Time: 15 minutes

Total Time: 30 minutes



4 9-inch whole-wheat flour tortillas

4 large eggs

1/8 teaspoon salt

Freshly ground pepper, to taste

1 teaspoon extra-virgin olive oil

1 4-ounce can chopped green chiles

1/2 cup grated Cheddar, or Pepper Jack cheese

2 cups prepared salsa

1/4 cup reduced-fat sour cream



Preheat oven to 350°F.

Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

Blend eggs, salt and pepper in a medium bowl with a fork until blended.

Heat oil in a 10-inch nonstick skillet over medium-low heat.

Add chiles and cook, stirring, for 1 minute.

Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.

To serve, divide eggs evenly among the tortillas.

Sprinkle each with about 2 tablespoons cheese and roll up.

Serve with salsa and sour cream.


Two Easy Ways to Heat Tortillas

Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable.

Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap tightly in foil. Place in oven for 5 to 10 minutes, or until warm.



Per serving: 328 calories; 15 g fat (6 g sat , 5 g mono); 232 mg cholesterol; 34 g carbohydrates;

18 g protein; 7 g fiber; 783 mg sodium; 286 mg potassium.

Nutrition Bonus: Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 2 fat